Harvested yeast - first use and first harvested starter - experiences?

[BlutoA10C]

Three mason jars of yeast into a 200 ml starter. That's not going to result in significant cell growth. Or did you mean 2000 ml?

VikeMan, I hadn't noticed the quantity, I was think 2 liter starter as well. I typically make 1 - 1.25 liter starters. Cheers!

 

[KookyBrewsky]

Three mason jars of yeast into a 200 ml starter. That's not going to result in significant cell growth. Or did you mean 2000 ml?

I dumped all the washed yeast I managed to salvage into a 1:10 ratio starter, using 1/2 cup DME and whatever the grams x 10 equivalent is in water, I believe around 650 grams.

There was bubbling and the smell was potent yeast/bread. There is now activity in my airlock.

Wouldn’t adding a half gallon starter negatively impact FG?

I have never had an issue in at least 10 starters worth, of using 1/2 cup DME and 2+ cups of water.

 

[VikeMan]

I dumped all the washed yeast I managed to salvage into a 1:10 ratio starter, using 1/2 cup DME and whatever the grams x 10 equivalent is in water, I believe around 650 grams.

There was bubbling and the smell was potent yeast/bread. There is now activity in my airlock.

Wouldn’t adding a half gallon starter negatively impact FG?

Again, it would really be a good idea to read up on starters and check out the calculators. A 200 ml starter is, in most cases, pointless. All it's really doing is proving you have live yeast.

And no, I wouldn't recommend adding a half gallon starter to your beer wort. I would cold crash when finished, then decant it, adding only (mostly) yeast to the beer wort.

 

[KookyBrewsky]

Again, it would really be a good idea to read up on starters and check out the calculators. A 200 ml starter is, in most cases, pointless. All it's really doing is proving you have live yeast.

And no, I wouldn't recommend adding a half gallon starter to your beer wort. I would cold crash when finished, then decant it, adding only (mostly) yeast to the beer wort.

I didn’t make up that information myself unfortunately

http://howtobrew.com/book/section-1/yeast/preparing-yeast-and-yeast-starters

 

[VikeMan]

I didn’t make up that information myself unfortunately

http://howtobrew.com/book/section-1/yeast/preparing-yeast-and-yeast-starters

I recommend reading the last paragraph on that page.

 

[KookyBrewsky]

I recommend reading the last paragraph on that page.

“for moderate strength beers 1-1.5 quart starters are sufficient.”

 

[VikeMan]

“for moderate strength beers 1-1.5 quart starters are sufficient.”

Right. Not pints or even less (200 ml). Also, understanding of growth curves and pitch rates has advanced quite a bit since 1999. That's where the calculators come in. For any desired pitch rate and estimated starting cell count, there's a particular starter size (or multi-step starter) to get there.

 

[KookyBrewsky]

Right. Not pints or even less (200 ml). Also, understanding of growth curves and pitch rates has advanced quite a bit since 1999. That's where the calculators come in. For any desired pitch rate and estimated starting cell count, there's a particular starter size (or multi-step starter) to get there.

This has been a multi step starter, the total water I’ve used is at least over 6 cups, 8 including washing after the fist starter.

Prior to this though I’ve not once had an issue with getting almost exact final gravities save for one partial all-grain batch that I had never done before using extract and all grain (before I switched to BIAB). I will possibly adjust for the future but I see no reason to change what is working based on experiential findings. Worst case I do multi step starters from now on because this batch is going nicely.

should a 2 cup starter with a smack pack be useless, perhaps I won’t use a starter at all with them because things have always been fine. Again this is my first non-new snack pack starter.

 

[VikeMan]

Prior to this though I’ve not once had an issue with getting almost exact final gravities save for one partial all-grain batch that I had never done before using extract and all grain (before I switched to BIAB).

That's cool. Reaching final gravity is not usually an issue, even when underpitching. There are, however, more common (off flavor) effects from underpitching.

But my point was that pint sized starters aren't increasing your cell count significantly. (i.e. regardless of how many cells you think you need, you're not really growing them.) But since this will be about the fourth time I've said this in this thread, I'll go on mute.

 

[KookyBrewsky]

Harvested yeast seems to be working without any noticeable sign of infection which is quite exciting, it smells absolutely amazing, possibly the best smelling brew I've done, then again I've never done an all-grain IPA until now. Today I added the dry hops.